The most classic of soups, but not for this the most desirable, realize it by following our review of the recipe ...

Match the Longhi

"At the Crusca"

  • 1 Allow the beans to bathe one night. In a saucepan prepare the sauce with celery, carrot, onion, garlic in shirt (with pelican), potatoes in abundant olive oil and rind.
  • 2 When the vegetables are browned add the beans and wet with plenty of broth.
  • 3 Cook on a live fire for 2-3 hours. When cooking is done when the beans are cooked, take 1/4 and the others to the minipimer by filtering the whole and forming a homogeneous cream without the bean skins. Add the remaining beans.
  • 4 Then prepare them in a frying pan with plenty of olive oil with garlic, shallot, rosemary, sage and speck rind. Make the oil spice until it darkens and then filter it into the soup.
  • 5 Take the "Longhi" breadcrumbs to whole wheat flour, make small pieces and fry them in the pan with extra virgin olive oil, and serve the soup with inside the breadstick pieces.
Ingredients for 4 people

  •  dried beans  350 gr
  •  celery 1 gamba
  •  carrots 1
  •  onion 1
  •  potatoes 1
  •  speck 1 rind
  •  sage qb
  •  rosemary qb
  •  garlic qb
  •  extra virgin olive oil  qb
  •  beef broth  qb